It's a way of doing things, isn't it? It's in the making. It's not, as such, a property of the made thing. It's not a style, or kind, of thing. So why look for it in the product? It's in the process.
6 comments:
Anonymous
said...
That's a very Marxist way of looking at it. And, um, wrong.
@zythophile: "wrong"? Excellent snappy comeback! (insert your favourite quip on standard of debate on Interwebs)
@Curmudgeon: don't be a dick mate.
@Fishter: see above
Everybody: Can you see how an excellent process might indeed give us a tasty liquid [happy face!] and how a poor process might turn out "piss" [sad face]. Can you see how an excellent, craft, process might give the product desirable, value-enhancing qualities over and above those measurable in the liquid?
No? That's a pity, since you're not then qualified to express an opinion on this matter that anyone need listen to. Thus, you wasted your time commenting here, and ours reading.
You seem to want us to believe in some mystic, spiritual, unmeasurable quality transmitted to the product solely because the process used is labelled "craft". Which is William Morris-style bollocks. You're confusing production and product. And dismissing people who disagree with you as unqualified to express their opinions shows a worrying megalomania.
No, I don't want you to believe that at all. You seem determined to make a straw man. But that's a dishonest mode of argument which I don't have to engage with. Or as you might say: "Balls".
This is Jon's personal "blog" - I work at an independent microbrewery (a small-scale, artisanal producer of “real ale” and other beery treats), based in the Furness area in Cumbria (or N. Lancs if you'd rather). Or a "Craft Brewer", if you like. We're known as "Stringers", or "Stringers Beer". I don't just make beer - I also sound-off in half-informed rants on a variety of subjects. Like here.
Romrod bound
-
Dolores has already made tea when I wake up.
“No tea for me.”
“Why not, Ronald?”
“I don’t want to be bursting for a piss in the car.”
“Charming.”
You...
Another Trade Show
-
Like buses, they all come more or less at once. Hard on the heels of
Northern Bar was the Society of Independent Brewers and Associates (SIBA)
big annual...
Getting away from it all
-
There’s just two days left at work until *Mrs PBT’s *and I set sail on our
spring cruise to *Norway*, and with my case almost packed, I’ve been
scratchin...
MoMics - The Museum of Microphones
-
We are excited and a little bit proud to announce the launch of MoMics.Org,
our little on-line Museum of Microphones.
The museum of microphones is and w...
A little crazy
-
1. In search of Monsters I don’t know how I missed this, but miss it –
dammit! – I did. Readers outside Stockport and environs may be unaware of
the ‘Monst...
No, it's not a Yorkshire square
-
*It's a tradition, or an old charter, or something that wheneven someone
who knows a bit about beer sees an open square fermenter they ask "is that
a Yor...
Lost Breweries of Egerland
-
Along the north western edges of modern day Czechia lie the Ore Mountains,
known in Czech as Krušné hory, and in German as Erzgebirge. The mountains
them...
Golden Pints 2025
-
Happy new year everyone, and here are my Golden Pints of 2025. It’s been
another year in which I’ve drunk a lot of beer and been fortunate enough to
have...
How not to write about autism
-
The National Autistic Society has a useful checklist called “How to talk
and write about autism“. Unfortunately it’s a bit hidden away on their
website. It...
Uncertain Times
-
Purple haze
As befitting my approaching status as an Official Old Man, I remember the
Old Days here in Preston. 2013 to be exact, and it's longer ago tha...
A mutual path for water?
-
It was a privilege to present in Whitstable, Kent, recently to the People’s
Commission on Water, whose report is released today. It relates to a topic
that...
-
*Green Hop Season 2024*
This year we're celebrating the Green Hop season to its fullest, with two
events at our Taproom.
*Green Hop Launch*
*Save the...
Last night at the JT
-
*Yesterday evening, I went to the Jerusalem Tavern. It was the pub's last
night.*
The operators, St Peter's Brewery, haven't renewed their long lease, an...
A final pint
-
My last blog post was a bit of a downer. I’ll try to cheer up on this one.
I seem to have created a theme of chronicling end of pubs. The travails of
the...
A Tale Of Two Weekends
-
The never ending tour of Manchester continues. With a lot of places either
still closed completely or not opening early in the week, it's easier to do
a ...
The Session: Where I'm/It's At.
-
Well, it has been a while. Since there was a proper Session. Since I wrote
a thing on this blog. Glad to be prodded. I think about blogging often, but
the...
The Positively Unknown
-
New book announcement! "The Positively Unknown: A Kid's Guide to the
Zymoglyphic Museum" is now available. Pick up a copy while you are
visiting the mu...
Letting go
-
It is often difficult to accept defeat. Indeed, when one has been working
on something for a long time it can be almost impossible to actually make
that fi...
We are taking a break
-
Dear Reader.
Due to various unforeseen circumstances, 'A Swift One' is taking a short
sabbatical. We apologise to all for the lack of content but we hope t...
Passive-aggressive hate mail
-
Way back in 2001, my brother and I opened a specialist beer bar in London.
You can read more about it *here*.
The way we were doings things proved fairly n...
Caxton Inn / XX Inn, River Street
-
Caxton Inn, River Street, Hulme, 1921. (c) Bob Potts [1]. The Caxton Inn
was a Carlton Brewery house that stood on the corner of River Street and
Welcomb S...
Brooklyn Comes To Dalston
-
Brooklyn Brewery are on the road again, taking their 'Mash' concept out to
nine countries. This week, they've been in London, with events like a DIY
dinner...
Thomas Hardy's Ale Reborn
-
This beauty arrived by post yesterday so I thought it was time to end my
silence.
The rights to the Thomas Hardy Ale name have now passed to a company in...
Recipe for
-
Busy days, busy days. I had an hour in departures this week with no
wireless and a useless phone so my 150 e-mails per day couldn’t find me.
During my co...
His name is "Stay!"
-
I'm lucky enough to get a call every so often from the Endress+Hauser
Corporation to make something out of their spare parts. They give me full
creative...
6 comments:
That's a very Marxist way of looking at it. And, um, wrong.
Martyn Cornell
So piss brewed with loving care in a ramshackle shed using twigs is craft beer, then? Right...
@Curmudgeon
Absolutely. But that just goes to show what an all-encompassing term it is.
I've said it in the past and I'll say it again - I want GOOD beer. Not 'craft' or 'real'; GOOD.
@zythophile: "wrong"? Excellent snappy comeback! (insert your favourite quip on standard of debate on Interwebs)
@Curmudgeon: don't be a dick mate.
@Fishter: see above
Everybody: Can you see how an excellent process might indeed give us a tasty liquid [happy face!] and how a poor process might turn out "piss" [sad face]. Can you see how an excellent, craft, process might give the product desirable, value-enhancing qualities over and above those measurable in the liquid?
No? That's a pity, since you're not then qualified to express an opinion on this matter that anyone need listen to. Thus, you wasted your time commenting here, and ours reading.
You seem to want us to believe in some mystic, spiritual, unmeasurable quality transmitted to the product solely because the process used is labelled "craft". Which is William Morris-style bollocks. You're confusing production and product. And dismissing people who disagree with you as unqualified to express their opinions shows a worrying megalomania.
Martyn Cornell
No, I don't want you to believe that at all. You seem determined to make a straw man. But that's a dishonest mode of argument which I don't have to engage with. Or as you might say: "Balls".
Post a Comment